Butternut Squash and Baby Potato Hash with a Poached Egg

Perfection! Seriously, this is my idea of the perfect breakfast. I had a bit of leftover butternut squash in the fridge and a bag of the cutest tiny baby potatoes that needed to be used up. I threw them together with some onion and garlic, then roasted them until tender. I added fresh spinach at the last minute, just until it wilted, then topped it with a poached egg. This easy poached egg with roasted butternut squash and baby potatoes pairs nicely with a fruit salad and twisted bacon.

Butternut Squash and Baby Potato Hash with a Poached Egg

Ingredients:

• ¾ cup butternut squash, diced
• ¾ cup tiny baby potatoes
• ½ small yellow onion, chopped
• 1 clove of garlic, slivered
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 cup baby spinach
• 1 tsp vinegar (for the poached egg)
• 1 egg

How to Make Butternut Squash and Baby Potato Hash with a Poached Egg:

Preheat the oven to 400 degrees. Coat a cast-iron skillet with olive oil cooking spray.

Season the butternut squash, baby potatoes, onion, and garlic slivers with olive oil and crushed red pepper flakes, sea salt, and freshly cracked pepper to taste; toss to coat evenly. Pour into the prepared cast-iron skillet.

Roast for 10 minutes. Flip veggies with a spatula, then roast for another 20 minutes or so, flipping every 5 minutes, until golden brown and fork-tender.

Remove from the oven and add the spinach to the skillet, stirring gently for a minute or two, until wilted.

Meanwhile, heat 1 ½ inches of water and 1 teaspoon of white vinegar in a wide, medium-sized saucepan and bring to a simmer.

When you remove the veggies from the oven, break 1 egg into a small ramekin. Once the water is simmering, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water.

Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds to 4 minutes. Remove the egg using a slotted spoon and drain a bit over the pan.

To serve, spoon the butternut squash and baby potato hash into a bowl topped with the poached egg. Season the egg with sea salt and freshly cracked pepper to taste.

Serve immediately. Enjoy!!!